Grilled Cod.
food blogging

Grilled Fillet of Cod

A tasty grilled fish dish for lunch or dinner.
Like any fish dish – simplicity is best – let the main ingredient be the star of the show.

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Grilled Cod on a bed of spring cabbage. Served with crispy bacon and a light tomato puree.

Ingredients for two:
Two cod fillets – skinned and boned.
Fresh Tomato Puree:
3 shallots – peeled and chopped.
5  ripe tomatoes chopped – vine tomatoes are best.
30g of butter.
1 dessert spoon of tomato puree.
1tsp sugar.
Salt and ground black pepper to season.
1 tsp balsamic vinegar – optional.
Garnish:
6 green beans – topped and tailed.
1/2 savoy cabbage – chopped.
35g butter.
1 cup of water.
6 rashers of streaky bacon.
Fresh basil leaves as garnish.
2 wedges of lemon – optional.

 

Method/cook:
Set oven to gas mark 7 – 425f/220c

Tomato Puree:
In a pan sweat your chopped shallot or onion with the butter.
When the shallots/onion have softened, add the chopped tomato, tomato puree and sugar.
Place a lid on the pan and, over a low heat, cook for 30-40 minutes – stirring every 5 minutes to prevent the contents from sticking/burning.
Once the tomatoes have broken down to a soft puree blend with a hand blender and season with salt and pepper. Set aside.

Garnish:
Place your 6 rashers of streaky bacon on a non-stick tray and place a further non-stick tray on top of the bacon – place in the oven for 30-40 minutes or until the bacon is cooked and crispy. Check after 20 mins’.
Tip:Lay your bacon between two sheets of greasproof paper before placing between baking trays – this prevents bacon from sticking.
Cook your green beans in boiling water for 4 minutes – refresh in cold water, drain and set aside.
Add your chopped cabbage to a pan of boiling water – cook for 3 minutes. Refresh in cold water, drain and set aside.

Grilling Fish:
Turn on your grill to medium:
Grease a flat oven-tray with butter.
Place the fish on the tray and smear the fish with thin layer of butter.
Season with salt and black pepper.
Grill for 10 minutes or until fish is cooked – keep warm.
Reheat your tomato puree on a low heat.

Tip: Add a teaspoon of balsamic vinegar to your puree for a little extra flavour.

As the fish grills place 35g of butter into a pan with a cup of water.
Bring the butter and water to a simmer – add your beans and cabbage and season with salt and pepper. Heat for two minutes or when vegetables are hot enough to serve.

Remove bacon from the oven and it will crisp as it cools.

When the fish is cooked you are ready to plate. Enjoy.

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